Baked Ham Shank
This baked ham shank recipe uses just one surprising ingredient—apple cider vinegar—to create the most tender, tangy, crave-worthy ham your family will beg for every holiday. Simple yet bold, it transforms an ordinary ham into a yearly tradition.
6 oz
24
Servings
300
Calories
22g
Fat
22g
Protein
4g
Net Carb
4g
Total Carbs
If you’re looking for the easiest, most flavorful ham recipe to round out your Easter menu, this baked ham shank is it! It pairs perfectly with creamy mac and cheese and a slice of carrot cake to finish things off. The best part? It only takes one ingredient—apple cider vinegar. No rubs, glazes, or extra steps. Just one bottle poured over the ham, and you’re done. It’s the kind of effortless main dish that tastes like you spent all day in the kitchen.
This is the simplest ham recipe you’ll ever make. You place the ham shank in a roasting pan, pour an entire bottle of apple cider vinegar over it, cover it tightly, and let it bake low and slow. As it cooks, the vinegar creates steam, soaking into the meat and delivering a deep, tangy flavor that balances the richness of the ham beautifully. The result is juicy, fall-apart tender meat with a subtle zing that keeps everyone going back for seconds.
I’ve made this ham for countless gatherings, and without fail, someone always asks for the recipe. It’s become a yearly tradition in my family—so much so that even my husband, who usually doesn’t care for ham, looks forward to it every year. There’s just something about that apple cider vinegar magic that turns a basic ham into something crave-worthy.
No measuring, no mixing, no stress. This is the kind of recipe you can throw together while juggling a dozen other dishes or wrangling a house full of guests. And despite how easy it is, the flavor is anything but boring. It’s proof that sometimes the simplest recipes really are the best.
Baked Ham Recipe Video
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Baked Ham Shank Ingredients
10 lb half ham shank (smoked & cured)
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16 oz apple cider vinegar
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aluminum foil
Baked Ham Shank Directions
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Preheat oven
Preheat oven to 325 °F. Place a rack inside a large roasting pan.
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Add the secret ingredient
Remove ham from packaging, discard any fluids and place on the rack. Pour in apple cider vinegar.
Ingredients
- 10 lb ham shank
- 16 oz apple cider vinegar
Quick Tip
Can use a ham shank, pork butt, pork shoulder, or picnic ham as long as it is smoked and cured. -
Cover and bake
Cover the ham roast and pan tightly with aluminum foil. Place in the oven to bake at 325 °F for 15-20 minutes per pound (about 3 hours) or until the internal temperature of the ham is 140 °F and it is tender. Let rest for 10-15 minutes before carving.
This ham was unbelievably easy to make and filled the house with the most mouthwatering aroma. The apple cider vinegar brought out a sweet and savory depth that made it irresistible. I’ll definitely be using this recipe for every special occasion!
I made this for Sunday dinner and it turned out really juicy. The vinegar added a nice tang that we all liked.
The Baked Ham Shank recipe is fantastic! The flavors are rich, and the meat is so tender. It’s a perfect dish for family gatherings.
This ham turned out so juicy and flavorful that even my picky kids went back for seconds. The vinegar added just the right zing and balanced the richness perfectly. Definitely a new holiday favorite.
I was amazed by how easy this was to prepare. The apple cider vinegar gave the ham a subtle tang that balanced the richness perfectly. The aroma while it baked filled the house and made everyone excited for dinner.
I appreciated how simple the ingredient list was—just ham, apple cider vinegar, and foil—but what really surprised me was how moist the ham turned out. I followed the 15-20 minutes per pound guideline and baked it for just over 3 hours for my 10-pound shank. The outside developed a beautiful golden color under the foil, and the inside was juicy without being greasy. I do wish there was a bit more complexity to the final flavor, but the vinegar did help cut through the richness nicely. Letting it rest for 15 minutes before carving made it easy to slice cleanly without drying out.